Step 1

Preheat broiler to 425°F. Line a baking tray with foil.

Step 2

Lightly coat Hatch chile peppers with olive oil, a sprinkle of salt and place them on the baking tray in a single layer.

Step 3

Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.

Step 4

Using tongs, turn the chile peppers over to roast on the other side for another 10 - 15 minutes.

Step 5

When the chile pepper skins have blistered and blackened, remove from the oven.

Step 6

Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam.

Step 7

If you're using the chile right away, go ahead and peel them (when they're cool enough to handle) and use right away.

Step 8

If storing away, place the cooled chile in vacuum bags and vacuum seal them. I store about 3 - 4 chile peppers in one bag to batch freeze them. Store in the freezer until needed. Thaw them out in the fridge overnight.